Shakshuka

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 (14.5 ounce) can diced tomatoes
• 1/2 teaspoon salt
• 4 eggs
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Directions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until onion is softened, about 5 minutes.
2. Stir in cumin, paprika, and cayenne pepper. Cook for 1 more minute.
3. Add tomatoes and salt, and bring to a simmer. Simmer for 5 minutes.
4. Make four wells in the tomato mixture, and crack an egg into each well. Cover skillet and cook until eggs are cooked to desired doneness, about 5 minutes for a slightly runny yolk.
5. Sprinkle with feta cheese and parsley, and serve.

Interesting Facts

• Shakshuka is a popular Middle Eastern breakfast dish that originated in Tunisia.
• It is traditionally served with flatbread or pita to soak up all the flavorful juices.
• This dish is a great way to use up any leftover vegetables you may have in the fridge.